Fruit: bananas, oranges, Gala apples, Packham pears, Avocado
Veg: onions, carrots, Nicola potatoes, Romero peppers, Chestnut mushrooms, leeks, spinach, oriental salad, Kuri Squash

It’s been terrible weather and we’ve picked up the bag a day late which means its been in the locker and is a bit bashed.  Loads of lovely stuff though and some great recipes to make this week that haven’t graced our tables since last winter, so I’m very excited!

The peppers, onions and some mushrooms will go into a Leona Pfanne, which is a sort of German Paella, and very popular with everyone in our family.  I’ll post the recipe shortly.  The Kuri squash is destined for a coconut, squash and lamb stew.  The leftover mushrooms and leeks will be used in a pearl barley bake and I think the spuds will probably be used for good old bangers and mash.  I found out loads of good ideas for using left over mash this week.  My absolute favourite was what their inventor called cheesy splats (add cheese and fry in patty shapes for toddler supper or hangover breakfast).  I tend to add stock, milk, black pepper and nutmeg to it, thus creating a quick and delicious soup.  If you have any other good suggestions, do let us know.

The Gala apples continue to go into our Sunday night batch of Bircher muesli, which the toddler and baby just can’t get enough of!  Our version of this is grating the apples whole into a bowl, adding the same quantity of your favourite muesli (at the moment we are using the Dorset cereals berry one) and about a cup of greek yoghurt (more if you are doing more than two apples).  Sprinkle in half a teaspoon of cinnamon and mix everything together.  The result should be creamy and like porridge in texture, add more yoghurt if its too dry as the muesli will absorb quite a bit overnight.  Box it up and pop it in the fridge overnight, ready for breakfast in the morning.  It keeps well for a couple of days.